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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed marinara sauce, bolognese, Alfredo sauce, meatballs all being held below 135F in steam well on serving line and spinach artichoke dip, marinara sauce, queso and buffalo dip being held below 135F in hot holding unit at the end of serving line. PIC stated items were placed in unit at 9:15. CDI: Marinara sauce, bolognese and alfredo sauce were reheated to above 165F by 11:15. All other items were not able to be reheated in time, PIC voluntarily discarded. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed a container of sliced tomatoes being held in prep flip top cooler at 48F. CDI: PIC placed container in WIC to rapidly cool to 41F or below as they had been placed in flip top approx. 1 hour prior. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a container of cooked lamb and a large plastic container of garlic cream sauce in WIC and containers of guacamole, hummus and chicken salad in RIC all being stored past their respective expiration dates. CDI: PIC discarded items. REPEAT
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed containers of cole slaw, sliced cherry tomatoes, and tomato cucumber salad being held in prep RI cooler, a container of pimento cheese in RIC, sheet trays of blanched fries, cooked broccoli and egg rolls on speed rack in WIC all missing date marks. CDI: PIC date marked items as they were prepared within the last 2 days. EHS verified containers by date marks of bulk containers in WIC. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
No |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed missing consumer advisory on tuna tartare, burger slider and bison slider on express lunch menu. VERIFICATION REQUIRED within 10 days to ensure menu is updated with consumer advisory. |
|
37
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed working containers of oils and salts on cook line with no labels. CDI: PIC labeled bottles of oil and container of salt. REPEAT |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed 2 dented cans of ketchup being stored on a shelf amongst non dented cans in dry storage area. CDI: PIC segregated dented cans from non dented cans.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a large container of bread products and a box of vegetables being stored directly on floor in WIF. CDI: PIC placed items on shelves. |
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